Ingredients

• 100 g orange carrots
• 100 g yellow carrots
• 80 g celery root
• 20 g walnut kernels
• 1 pc small head of scarola
• black grapes
• garlic
• fresh coriander
• salt
• extra virgin olive oil

For the carrot salad recipe with fresh coriander, peel the celeriac and cut it into very thin sticks. Peel the carrots and slice them into strips.
Heat 3 tablespoons of oil in a pan with 1 clove of crushed garlic with the peel; brown the carrots
and celeriac for 3-4 minutes. Add salt, mix with the chopped escarole, season with a little oil
and complete with walnuts, berries of grape slices and coriander leaves.

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